Oeufs a la Neige (Snow Eggs)
Ingredients
Yolks and whites of 3 eggs
100g/4oz caster sugar
450ml (just under a pint) of milk
1 teaspoon of vanilla essence or half level teaspoon of finely grated lemon rind.
Directions
- Beat egg whites to a stiff snow
- Add 50g/2oz sugar and continue beating until mixture is shiny and stands in firm peaks.
- Put milk in saucepan and heat slowly until bubbles start appearing (Don’t let it boil)
- Reduce the heat and then drop small mounds of egg white mixture, from a tablespoon into the milk. Poach gently for 4 minutes, turning once.
- Lift out carefully with draining spoon and stand on clean folded tea towel. Pour warm milk on the egg yolks and whisk lightly. Transfer into double sauce pan (or basin standing over saucepan of gently simmering water)
- Add remaining sugar and cook, stirring all the time until the custard thickens (Don’t let it boil). Remove from heat and add vanilla or finely grated lemon rind. Pour into a serving dish, arrange poached meringues on top and chill.
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